Slow Cooker Chicken and Pasta Sauce with Spaghetti Squash

23Oct

Slow cookers are the best when it comes to making flavorful, cheap and skinny chicken recipes. I regularly put salsa and chicken on low in slow cooker for 8 hours, but this week I put tomato sauce in with the poultry instead. I used it on top of a nontraditional pasta dish and might be declaring it a winner over it’s mexican counterpart.

First, I placed the chicken in the slow cooker aka Crockpot on low and covered with about 1.5 cups of sauce. I used the Whole Foods 365 Roasted Vegetable which has only 45 calories per 1/2 serving and minimal sugar. After 4 hours, I separated the pieces with a fork and let sit for another 2-3 hours.

After an additional 2-3 hours and a little more fork splicing, this is what it comes out looking like.

While you can use this chicken recipe to top pasta, I decided to make spaghetti squash and broccoli. Simply cut down the middle, scoop out seeds and roasted ‘U’ side up in the over at 425F for 25-35 minutes. Scrape with a fork.

I added the broccoli on top and then finish with the chicken and another 1/2 cup of pasta sauce. It tasted filling and I did not miss any pasta.

Lastly, as promised here is my cake pop/ball recipe for Halloween. This is a great recipe for anyone that lives by themselves or with roommates and just wants to a small serving. I call it…

With a fork, break up cake and mix well together until cake is cumbly and frosting helps create a glue. Should be the same consistency throughout. Roll into little 1/2 inch balls and put lollipop stick in center if making cake pops. Put in fridge for at least 30 minutes to harden. Make sure if you make pops, they are not too big as the head will be too heavy and fall off… somehow fitting for Halloween if it does happen. Place chips in a microwave friendly dish and heat for 30-60 seconds. Stir with a spoon until all chips are melted. Dip cake balls into the melted chocolate and coat evenly. Place on wax paper. Before chocolate sets, decorate with candy. Let set before serving for at least an hour. Use a piece of styro foam to keep cake pops upright while drying.

Do you make desserts that only serve 1-4 people or do you always bake an entire batch of cookies or whole cake? Do you keep baking special for just parties so you have some place to bring the 12+ servings?

About The Author

6 Comments

haha I love the title of your recipe!
I alwayssss try to bake in small amounts OR bake something only before I know I am going to visit my guy friends- I can always count on them to polish off dessert {aka portion control for me ;)}

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